Ingredients

1 pound
small red-skinned potatoes, each about 1 inch in diameter, quartered

2
ribs celery, cut into 3 x 1/2-inch-thick sticks

1 cup
reduced-sodium beef broth

2 tablespoons
tomato paste

1/2teaspoon
dried thyme

2 tablespoons
Worcestershire sauce

3 tablespoons
cornstarch

Directions

1
of
6
Coat slow cooker bowl with nonstick cooking spray.

2
of
6
Place onion and garlic in slow cooker. Season beef with salt and pepper; place over onions. Arrange carrots, potatoes and celery around beef, in that order. Combine broth, tomato paste and thyme; pour over beef. Drizzle 1 tablespoon of the Worcestershire sauce over top.

3
of
6
Cover and cook on HIGH for 6 hours or LOW for 8 hours.

4
of
6
Remove beef from slow cooker and place on a serving platter. Spoon out vegetables with a slotted spoon and place around roast. Keep warm.

5
of
6
Strain cooking liquid into a medium-size saucepan; skim off excess fat. Bring to a simmer. Combine cornstarch with 3 tablespoons water and stir into saucepan. Simmer for 1 minute until thickened. Stir in remaining tablespoon Worcestershire sauce.